Cauliflower Crisps

So I've heard of people doing this with broccoli and I have certainly done it with kale, but I thought I would share this super easy recipe for cauliflower.  I served it with the Pork Tenderloin and the Ginger Potatoes.

Simply cut a head of cauliflower into florets, put them in a bowl, drizzle with olive oil and salt and pepper, and toss until coated.  It takes about two tablespoons of oil for a small head.  Spread thin on a baking sheet and bake at 350 degrees about forty minutes, tossing every 15 or so.  They should get a nice crisp brown and enjoy!

Fingerling Potatoes with Ginger and Mint

I discovered this dish originally through a recipe in Gourmet Magazine.  Over the years I have modified and tweeked it until I think it is perfect, just savory enough with a little kick.  I think absolutely anyone would love it.

Fingerling Potatoes with Ginger and Mint

3 tbsp sesame oil (one reserved)
2 tbsp canola oil
1.5 lbs fingerling potatoes, cleaned and halved
3 tbsp minced ginger
2 cups water
1/2 tsp chilli powder
1/4 tsp turmeric
1 cup mint, chopped
zest and juice of one lime

Heat 2 tbsp sesame oil and the canola oil in a frying pan over medium high heat, add the potatoes and half the ginger.  Cook the potatoes turning regularly for ten minutes.  Some of the edges should be slightly browned.  Remove temporarily from the heat and very carefully add the water, chilli, and turmeric.  At this point you can generously salt and pepper.  Return the pan to the heat and cook the potatoes uncovered until almost all the water has evaporated, about half an hour.  Keep an eye on it.  At this point, the potatoes should be tender, if they are not, add more water and continue to cook until they are.  Add the reserved oil, the remaining ginger, and the mint.  Stir until this sticks to the potatoes, about 3 minutes.  Stir in the lime juice and enjoy!

Marinated Pork Tenderloin

I modified this recipe from one on Chef Mommy.  I didn't make many changes, but the ones I did are important.  First off, I omitted the Worcestershire Sauce because it has anchovy paste in it, and I am allergic to fish.  Without it, the recipe does not suffer.

Marinated Pork Tenderloin

1/2 cup olive oil
1/3 cup soy sauce (or coconut aminos if you don't do soy)
1/4 cup red wine vinegar
juice and zest of one lemon
4 tbsp chopped cilantro
1 tbsp dry mustard
1 tsp black pepper
3 garlic cloves, minced
1 lb pork tenderloin (I bought an organic tenderloin, and the quality difference was noticeable.)

Combine all the ingredients in a gallon sized plastic bag and marinate in the refrigerator for at least 3 hours.  I took it out at the three hour mark and it turned out very well.
Preheat the oven to 350 degrees.  In a large cast iron skillet over medium high heat, sear two sides of the tenderloin for three minutes each side.  Place the whole pan in the oven and cook for 30 minutes or until the internal temperature is 160 degrees.  Remove from the oven and flip the tenderloin.  Let sit about ten minutes before slicing thin.  I served this roast with new potatoes with ginger and mint, and crispy cauliflower.  Both recipes to come.  Enjoy!

The cake is a lie (this time it really is)

When I came across this post online, I knew I had to try my hand at making a meatloaf portal cake.  With no party to serve it for, there were two things I knew, I could just use mashed potatoes as the icing (because it didn't need to be one hundred percent accurate), and it should be small.  I made it in 6 inch cake pans and it is enough for about six servings.

Cute, right?  The "cherries" are actually cherry tomatoes.  I iced it with potato like you would any cake and used a plastic bag full of potato to make the dollops on the top. 

Easter Weekend

We had the pleasure of hosting my sister-in-law for Easter, and we enjoyed relaxing, walking around town, and eating a whole lot.  I thought I would share our culinary highlights.

I made this cashew cheese ball from The Urban Poser.  This photo was taken roughly 7 minutes before the three of us had demolished the whole ball.  It was that good.

 On Saturday night we made personal pizzas with homemade half whole wheat crust and various toppings.  My favorite was the sundried tomato pesto and kale.

On Sunday, we had barley chickpea salad, roast chicken, and "mashed potatoes".  They were actually a cauliflower and white bean puree.  Really nice.  What special foods do you eat around the holidays?